Recipe: Apricot Crème Fraîche Tart with Honey and Pistachios

Thanks to our friend Alanna Taylor -Tobin from the bonjongourmet.com  for this recipe

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Ingredients

Makes one 8- or 9-inch tart

Pistachio Crust: 1/4 cup powdered sugar, plus extra for sprinkling on the finished tart 1/4 teaspoon fine sea salt 3/4 cup all-purpose flour 1/4 cup raw, unsalted, shelled pistachios, plus a handful, chopped, for finish- ing the tart 6 tablespoons cold, unsalted butter, cut into 1/2" chunks 1/2 teaspoon almond extract

Apricot Crème Fraîche Filling: 1 pound small ripe but firm apricots 3/4 cup crème fraîche 1 large egg yolk 2 tablespoons honey, plus 1 or 2 more for drizzling over the finished tart

Preparation

Make the crust: 

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Position a rack in the lower third of the oven and preheat to 350F.

In the bowl of a food processor, pulse the powdered sugar, salt and flour to combine. Add the pistachios, the cold butter cubes and the almond extract, and pulse until the mixture just begins to clump together. Dump the crumbs into an 8 or 9-inch tart pan with a removable bottom. Press the dough into the sides of the pan first, then the bottom, taking time to make square corners, a neat top, and an even thickness. (If the dough becomes soft or sticky, put the whole pan in the refrigerator for 5-10 minutes to firm it up again.)

Prick the bottom of the crust all over with a fork. Freeze the crust until firm, 15 minutes, or wrap for longer storage.

Place the tart pan on a rimmed baking sheet for easy maneuvering, and bake the unlined crust until it looks dry and is pale golden around the edges, 15-18 minutes, rotating after 10 minutes for even cooking. If the crust has slipped down, use the back of a spoon to push it back up the sides of the pan.

Make the filling: Halve the apricots and remove the pits. Arrange them, cut side up, in the warm tart shell in concentric circles starting with the outer layer and moving inward.

In a small bowl, whisk together the crème fraîche, egg yolk, and 2 tablespoons of honey. Pour the custard evenly over the apricots.

Bake the tart until the custard is set when you shake the pan, 50-60 minutes, rotating halfway through for even baking. Let the tart cool completely. If the custard is still too soft, chill the tart for an hour or so.

Just before serving, drizzle the honey over the top and sprinkle with the chopped pistachios. Remove the sides of the pan by placing the tart on a can or inverted bowl or ramekin and easing off the sides.

Serve wedges of the tart chilled or at room temperature. It will keep, refrigerated, for up to three days. The crust will soften slightly, but this isn't necessarily a bad thing.

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